Curry-Flavored Nigerian Stock Recipe (2024)

FAQs

What is Nigerian stock in a recipe? ›

Stock – the bedrock of Jollof Rice, of Fried Rice, Stews and more is easy to make. Nigerian stock differs from 'Western' style stocks because of the ingredients used. Your average Nigerian stock has red onions, fresh ginger and garlic, curry powder and dried thyme and more.

Use fresh herbs like thyme and parsley, and also dried bay leaves. I salt the stock at the end. I'm a big fan of seasoning all of my foods in layers for more pronounced flavour at the end. Having a full flavoured base is ideal with any recipe you're adding stock to!

There are two main types of stock: one for soups, such as the one prepared as part of this Egusi soup recipe, and this one that includes curry powder as a key seasoning and is used for stew, jollof rice, fried rice, Nigerian chicken curry, chicken and meat pies, and a host of other things.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

BOUILLON (BOO-yon) is made from simmering meat or vegetables. All stocks contain four parts: Part 1 is the major flavoring ingredient, which usually consists of the bones and trimmings from meat, poultry, or fish. BLANCHING means to cover the bones with water, bring to a full boil, and then remove scum or debris.

Standard seasoning includes parsley, bay leaf, thyme, and peppercorns. Other herbs and spices augment the flavors as desired. Vegetable stocks begin with a mirepoix of onions, celery, and carrots, enhanced by additional vegetables, leeks, garlic, mushrooms, tomatoes, fennel, and similar ingredients.

Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix: The major flavoring ingredient consists of bones and trimmings for meat and fish stocks and vegetables for vegetable stock. The liquid most often used in making stock is water.

In Nigeria, preferred shares make up a small percentage of a company's stock with no voting rights except in cases where they are not paid dividends; owners of preferred shares are entitled to a greater percentage of company profits. Czech Republic—Preferred stock cannot be more than 50 percent of total equity.

To make this step easy, you can use an online trading platform. Some of the registered stockbrokers in Nigeria have trading apps that allow for easy access to the stock market. Some of these trading apps include FBN Edge by FBNQuest, MeriTrade by Meristem, and Stanbic IBTC Stockbroking, among others.

To invest in the US stock market from Nigeria, you will need to open a brokerage account with a US broker and investment platform that accepts Nigerian clients such as Bamboo. Once you have opened an account, you can fund it with Nigerian naira and start trading US stocks.

What is the difference between meat stock and broth? ›

Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor. Additionally, broth often does not contain vegetables or herbs, thereby requiring higher sodium levels to impart flavor.

Raw meat is also optional, some people believe it gives better flavor but I don't think it's as convenient or cost effective, although you can pick out the meat after making your broth and use it in another dish. However, the meat tends to be bland, after all the flavor has been cooked out of it for 4+ hours.

Stock is a mixture of boiled or simmered ingredients that typically include animal bones, meats, vegetables, and possibly a small amount of salt. Stocks are often used as a base for foods such as soups, stews, sauces, and gravies. Raw bones and meat may be used.

The Nigerian Exchange Group (NGX Group) formerly known as the Nigerian Stock Exchange, dates its history back to 15 September 1960 when the Lagos Stock Exchange was founded.

What Is Stock? Stock is made by simmering bones, herbs, aromatics and regular mirepoix (a combination of onions, carrots and celery) or white mirepoix (onions, fennel, leeks and celery) in water for several hours. As they cook, the bones release gelatin which creates body and rich flavor and mouthfeel.

Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.